Country Sourdough
An open-crumb country loaf with a crackly crust. 80% hydration, cold-proofed overnight. The kind of bread that makes you not want to buy it any more.
Method
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Mix flour and 350ml water until no dry flour remains. Rest (autolyse) 45 minutes.
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Dissolve salt in remaining 25ml water, add to dough along with starter. Incorporate by squeezing through your fingers.
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Perform 4 sets of stretch-and-folds at 30-minute intervals. After the last set, the dough should feel notably stronger and hold its shape.
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Bulk ferment at room temperature (ideally 24°C) until dough has grown 50–75% and feels airy when you tug it. Usually 4–5 hours from mixing.
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Shape into a tight boule. Place seam-up into a well-floured banneton (rice flour is best). Cover and refrigerate overnight (8–16 hours).
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Next morning, preheat oven with a Dutch oven inside to 250°C (480°F) for 45 minutes. Score the cold loaf, bake covered for 20 minutes, then uncovered 20–25 minutes until deeply brown.
Notes
The cold retard (overnight fridge) does two things: develops flavour, and makes the dough much easier to score cleanly. Don’t skip it.
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